Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Easter, Side Dishes, Spring, Vegetables, Vegetarian
Yields or Serves:
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Tags: Asparagus, Butter, Chicken Stock, Cream, Easter, Flour, Garlic, Greenwich, Kosher Salt, Lemon Juice, Mushrooms, Nutmeg, Pepper, Salt, Shallots, Side Dishes, Spring, Tarragon, Vegetable Stock, Vegetables, Vegetarian, Victoria Hart Glavin, White Asparagus, White Asparagus With Tarragon Cream Sauce, www.tinynewyorkkitchen.com
Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. Using a vegetable peeler works very well for this task.
- 1 Pound White Asparagus (Peeled)
- 1 Shallot (Minced)
- 3 Tablespoons Butter
- 3 Ounces Fresh Mushrooms
- 1 Tablespoon Lemon Juice
- 1 Garlic Clove (Minced)
- 2 Tablespoons Unbleached Flour
- 2/3 Cup Vegetable Or Chicken Stock
- 1/3 Cup Heavy Cream
- 1 Tablespoon Dried Tarragon
- 1/8 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Add butter to skillet over a medium-high heat. Add shallots, mushrooms, and lemon juice. Sauté for 5 minutes until tender. Add tarragon and flour. Cook for 1 minute. Add vegetable or chicken stock. Bring to boil. Reduce heat and add cream, nutmeg, kosher salt, and pepper. Cook 3 minutes. Remove from heat.
- Transfer to serving platter.
- Serve immediately.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
